So I have one child who thought I was trying to poison him with this recipe. See, he thinks mushrooms are poison….all mushrooms. One article in the 2015 Guiness Book of World Records mentioning a deadly mushroom that prompts mommy to either A.) give up her love of the fantastic fungi or B. scavenger hunt through a prepared meal to make sure there is no discernible sign of a mushroom. I choose B.) Call me selfish….he will have to learn to deal.
Another reason my kiddo is going to have to deal with this recipe is how satisfyingly simple this meal is. Perfect for a hectic weeknight when you don’t feel like spending your evening slaving over the stove (when does anyone really feel like it anyways?? Tell me…still waiting for that moment), this is definitely something every busy person needs to have in their repertoire. The whole thing really comes together in the time it takes to boil the pasta. Seeing as I try to follow a vegan diet when it’s within my control, this is also an extremely vegan/vegetarian friendly meal that won’t have your carnivorous family members grumbling with disdain! Use dairy free butter and vegetable broth and you are set!
Once you start your pasta water, melt 3 Tbsp. butter in a deep skillet over medium high heat. Once melted, add in about 2 Tbsp minced garlic. Sounds like a lot, I know. I said it was good…not “date-night” worthy. Toss that garlic around in the butter for about 1 minute….it should start to get pretty fragrant at that point. That’s what we are going for. Then you know that yummy garlic flavoring is starting to infiltrate all that nutty rich butter.
So I finally have the “The Boiled Noodle” re-built and up and running. Ok, well it’s up at least….haven’t quite made it to the “running” part yet. After what has been a really physically exhausting and emotionally draining year, it’s time to regain some of my life and return it to some state of normalcy or at least a close variation thereof.
What would my first post on “The Boiled Noodle” be after such a long hiatus?? With the way my schedule has been over the last few months, I feel lucky to even have the time to prepare a home cooked meal for my kids or bake up a delicious treat! How does a “food blog” post new content when the author is barely cooking? Read More
Boy, what a year! Can’t even begin to get into all of it….just know that is has definitely been one full of ups, downs, sideways turns, flips…ugh.
As far as The Boiled Noodle? Site went down…lost everything…but have been working on getting everything back up again with new stuff coming soon! For those subscribers of The Boiled Noodle, I apologize for any notifications you may have received as I have begun uploading the blog posts that I lost.
Now, plan on “The Boiled Noodle” being better than ever, having more than ever…..fueled by new motivation, loftier goals, larger dreams, and a hungry belly!!!
Chewy Chocolate Chip Peanut Butter Pretzel Cookies. That’s a mouthful of a title. Let’s pause a moment and while I take another mouthful of these cookies. Here, I will give you something pretty to look at……
Right? Almost as good as a white sandy beach with crystal waters crashing onto it? Please say yes….otherwise I am pretty weird.
Ok, let’s make this quick, the cravings are coming closer together now.
If there is one flavor combination I cannot live without, it is sweet & salty. There is just something so simply elegant in its union that to me equals perfection every single time.
I wonder if you love stuffed peppers as much as I do. I also wonder if you sometimes despise all of the steps involved with making said glorious dish as much as I do. Numerous pots/pans to wash…numerous steps to follow through with…ugh. Then, you hear of something that may provide the satisfying goodness of a stuffed pepper….with half the hassle. Stuffed Pepper Soup. A local restaurant serves Stuffed Pepper Soup every Thursday and apparently has lines of people waiting for a table and a bowl of this sumptuous treat. While I have not tried theirs, I was determined to make our own version at home!
Since trying to lose some weight here (noticed I said trying and not succeeding), I decided to use ground turkey instead of ground beef. With the use of beef broth as the base of our soup, I was hoping the family wouldn’t complain about Mommy trying to “fake beef” again. Which reminds me….why is that there is some weird “don’t cross the streams” rule when using ground turkey and a broth? So many recipes out there recommend using chicken broth with ground turkey instead of beef broth…even when the turkey is a direct beef “substitute”?
Hot dogs have something from every animal out there…probably literally. They have successfully crossed the streams. But I digress…
In a stock pot or dutch oven, Brown the ground turkey in olive oil until evenly browned. Drain if necessary, then toss in your green peppers, onions, and pepperoncini peppers with some juice. Allow to cook together, until onions translucent, over medium low heat for about 5 minutes. Add the minced garlic and cook for one minute more…you should start to smell the garlic at this point.
This past week has not been a very successful one when it came to multi-tasking. This gal failed miserably at balancing work, home projects, my college courses, and family life. Hence the hiatus from a regular blog post. But, oh well…another new week!!
A few days ago, in the midst of stressing out about my A+ class and my cyber forensics classes, there was only one thing that was going to relax me. Okay, two…but my wine supply had diminished. After searching my pantry and the web, I came across this enticing and refreshing recipe posted on My Recipes. It was for a tantalizing looking Pineapple Coconut Banana Upside Down Cake. Come on….the tastes of a Pina Colada in cake form? Deal.